Beef Bourguignon

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


1 1/2teaspoons olive oil
1 1/2pounds lean beef stew meat
2cups vertically sliced onions
2cups sliced carrots
1cup diced green or red bell pepper
1 (14-ounce) can diced tomatoes, undrained
1 (12-ounce) package button mushrooms, quartered
1 (14-ounce) can reduced-sodium beef broth
1 1/2cups dry red wine
2 garlic cloves, pressed
2tablespoons tomato paste
1 bay leaf
1/2teaspoon dried thyme leaves
1/2teaspoon kosher salt
1/4teaspoon coarsely ground black pepper
3tablespoons all-purpose flour
2tablespoons butter, softened
Chopped fresh flat-leaf parsley (optional)


  1. Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until brown. Remove to a plate.
  2. Add onion, carrot, mushrooms and bell pepper to pan; cook, stirring occasionally, until onion is lightly browned, about 5 minutes. Return beef and any juices to pan. Add tomatoes and next 8 ingredients (tomatoes through black pepper). Cover and bring to a simmer. Cook 2 hours or until beef is tender. Discard bay leaf.
  3. Combine flour and butter in a small bowl. Mix with your fingers or a fork until mixture becomes a paste. Ladle about 1/2 cup pan juices into flour mixture. Whisk until very smooth. Add to pan. Stir well.
  4. To serve, ladle into soup plates and sprinkle with parsley if using.

Recipe by Jean Kressy

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Nutritional Info *per serving

  • Calories 250
  • Fat 8g
  • Cholesterol 55mg
  • Sodium 340mg
  • Carbohydrate 14g
  • Fiber 3g
  • Protein 22g